Preparation

In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

This recipe was a great big hit at my house. I mashed the beans with my hands to make them spreadable, and added mango to the salsa...because there are few things mago can't make better. Loved the ease of this recipe. Let ingredients shine with minimal cooking. Delicious indeed!!

This dish was indeed very satisfying, but a few modifications to upgrade the "taste factor" so it doesn't just taste like you assembled all of the ingredients. For the beans, I actually sautéed them in olive oil with some garlic and the chilies. Added a little bit of salt. For the tomato salsa, I added 3 cloves chopped garlic as well.
Finally, when cooking, I might recommend making sure you cover the pan, cook it over medium heat so you don't burn the tortilla and create a steam effect for the the spinach to ensure all of the ingredients actually meld/melt together in the quesadilla. And my last improvement was to go with a queso fresco instead of cheddar. Really very yummy-- a great tasty quick (ish) meal!

This recipe is great
- I wouldn't
characterize it as
"quick", though.
Will definitely make
again.
Next time I will use
fewer beans and will
get 2 avocados (had
fair bit of other
ingredients left,
but ran out of
avocados first).

I hesitated to try this recipe because it only has 1 review. Glad I did as it's a definite winner. Delicious, loaded with fresh veggies, and really satisfying.
My 14 year-old was so enthused when she saw the first quesadilla come off the griddle that she jumped in and cooked and served the rest.
I found the raw onion in the salsa a little bit strong, so next time I might use less or substitute sweet onion for the red.